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Chinese Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

Chinese Fish Soup 2

Chinese Fish Soup 2 captures the essence of a comforting home-cooked meal, often enjoyed around family tables during weeknight dinners. This dish reflects a straightforward approach, embracing the simplicity and warmth of Chinese home kitchens. It relies on hand-judged seasoning and a generous use of fat, staying true to the way family cooks have prepared it for generations.

The soup delivers a gentle harmony of flavors, with the firm white fish providing a tender bite amidst the sweetness of onions and the acidity of tomatoes. A hint of lemon adds a refreshing note, while the olive oil enriches the broth with a silky texture. The result is a balanced and satisfying bowl, perfect for sharing.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 1.5 Lwater
  • 80 mlolive oil
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your aromatics. Slice 1 onion thinly and cut 2 tomatoes into wedges. In a large pot, heat 80 ml olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Ensure the onion does not brown, as this could add an unwanted bitterness to the soup.
  2. Add the tomato wedges to the pot with the softened onions. Stir gently to combine, allowing the tomatoes to release their juices. Cook until the tomatoes start to break down and meld with the onions, creating a fragrant base. This should take about 3 to 4 minutes, and the mixture should be aromatic and slightly thickened.
  3. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer.
  4. Prepare the fish while the soup base simmers. Cut 700 g of firm white fish into large chunks, ensuring they are even in size for uniform cooking. Add the fish to the simmering soup, making sure each piece is submerged in the liquid.
  5. Let the soup simmer gently, allowing the fish to cook through. The fish is done when it turns opaque and flakes easily with a fork, which should take about 5 to 7 minutes. Avoid stirring too vigorously to keep the fish pieces intact.
  6. Once the fish is cooked, taste the soup and adjust the seasoning with fine sea salt and black pepper to your preference. Remember, the salt should enhance the natural flavors of the fish and vegetables without overpowering them.
  7. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring gently to incorporate. This will add a bright, fresh note to the dish. Serve the soup hot, ensuring each bowl has a generous portion of fish and vegetables, and enjoy the comforting flavors typical of a Chinese home kitchen.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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